Amazing Pumpkin Pie Tacos Fall Recipe
These Amazing Pumpkin Pie Tacos combine the warm, cozy flavors of pumpkin pie with a fun, handheld twist. Crispy cinnamon-sugar coated flour tortillas are filled with a creamy spiced pumpkin filling and topped with fluffy homemade whipped cream, making this an ideal fall dessert that’s both festive and delicious.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10-12 pumpkin pie tacos 1x
- Category: Dessert
- Method: Baking and stovetop cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Taco Shells
- 10–12 small flour tortillas
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup melted butter
Pumpkin Filling
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the taco shells.
- Prepare Cinnamon Sugar: In a small bowl, combine 1/2 cup granulated sugar with 1 tablespoon ground cinnamon and set aside.
- Coat Tortillas: Brush both sides of each tortilla with melted butter. Then, sprinkle the cinnamon sugar mixture evenly over both sides of the tortillas to coat thoroughly.
- Shape and Bake Shells: Drape the coated tortillas over two bars of the oven rack to create a taco shape. Bake for 8-10 minutes or until tortillas are golden brown and crispy. Remove and let cool completely to harden.
- Make Pumpkin Filling: In a saucepan, combine pumpkin puree, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and vanilla extract. Cook over medium heat for 5-7 minutes, stirring constantly until the mixture thickens. Remove from heat and allow to cool completely.
- Prepare Whipped Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, making a light and fluffy whipped topping.
- Assemble Tacos: Once the taco shells and pumpkin filling have cooled, spoon the pumpkin mixture into each taco shell.
- Top and Serve: Add a generous dollop of whipped cream on top of each filled taco. Optionally, dust with a little cinnamon for extra flavor and presentation.
Notes
- Use small flour tortillas to ensure easy taco shaping and crispiness when baked.
- Ensure the pumpkin filling is completely cooled before filling the taco shells to prevent sogginess.
- For a dairy-free option, substitute heavy cream with coconut cream and use vegan butter for coating tortillas.
- You can prepare the pumpkin filling and whipped cream a few hours ahead and keep refrigerated.
- Dusting the finished tacos with a pinch of cinnamon or nutmeg enhances the flavor and appearance.
Nutrition
- Serving Size: 1 taco
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Pumpkin Pie Tacos, Fall Dessert, Pumpkin Recipe, Cinnamon Sugar Tacos, Whipped Cream Dessert
